Prep 30 mins
Cook 20 mins
This is based on a recipe from "Wild About Greens" by Nava Atlas. The combination of garlic, vinegar and olives makes a delicious sauce for the kale. I made some changes to the recipe so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale and jarred garlic.
- 20 ounces kale, de-stemmed and chopped
- 12 garlic cloves, minced
- 4 mushrooms, sliced
- 1 (15 ounce) canlow-sodium small white beans, drained and rinsed
- 1⁄2 cup kalamata olive, pitted and chopped
- 2 tablespoons balsamic vinegar (may add more to taste)
- 1⁄2 teaspoon oil (to coat pan)
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop garlic and mushrooms and set aside.
- Combine beans, olives and vinegar and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add the garlic and mushrooms and sauté over low heat for 1 minute, adding small amount of water if needed to prevent sticking.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Add bean mixture and heat through.